Moroccan-Style Stuffed Acorn Squash

By Happy Hippie on June 09, 2007

93.40%;

3 Reviews

Prep Time: 15 mins

Total Time: 1 hr

Servings: 4

About This Recipe

"This sounds like a very interesting recipe. Found on the Allrecipes.com website. It was submitted by Truckerdoo. Here's his introduction. "Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.""

Ingredients

2 tablespoons
brown sugar

1 tablespoon
butter, melted

2 large
acorn squash
( halved and seeded)

2 tablespoons
olive oil

2
garlic cloves, chopped

2 stalks
celery, chopped

2
carrots, chopped

1 cup
garbanzo beans, drained

1/2 cup
raisins

1 1/2 tablespoons
ground cumin

salt and pepper

14 ounces
chicken broth

1 cup
couscous, uncooked

Directions

Preheat oven to 350 degrees F (175 degrees C).

Arrange squash halves cut side down on a baking sheet.

Bake 30 minutes, or until tender.

Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat.

Stir in the garlic, celery, and carrots, and cook 5 minutes.

Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper.